Ingredients Chicken Chicken and Broccoli Spaghetti Be the first to rate & review! The olive oil picks up extra flavor from the golden garlic in this dish. By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on January 19, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 25 mins Total Time: 35 mins Yield: 4 to 6 Ingredients 1/3 cup extra-virgin olive oil 6 garlic cloves, thinly sliced 2 boneless, skinless chicken breasts, cut into cubes Kosher salt Freshly ground black pepper 10 ounces frozen chopped broccoli, thawed 1/2 teaspoon dried red pepper flakes 1 pound dried spaghetti Directions In a large heavy skillet, heat the oil over medium heat until hot, then stir in the garlic and cook, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer the garlic to paper towels, reserving the oil in the skillet. Toss the chicken with 1/2 teaspoon each salt and pepper, then add it to the oil in the skillet. Cook the chicken, stirring occasionally, until golden and cooked, about 8 minutes. Stir in the broccoli and pepper flakes and cook until hot, about 3 minutes. Season the chicken mixture with salt and pepper to taste. In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the chicken mixture in the skillet along with 1/4 cup of the pasta cooking water. Add more pasta cooking water for a thinner sauce, then season with salt and pepper to taste and serve sprinkled with the reserved garlic. Rate it Print